Eggplant Zucchini Bake Recipe

Eggplant Zucchini Bake Recipe

This Eggplant Zucchini bake recipe is very similar to a lasagna, as you layer eggplant, zucchini and tomatoes instead of using noodles.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 large eggplant
2 large zucchini
24 ounces cherry tomatoes
8 garlic cloves, unpeeled
5 tablespoons extra virgin olive oil
Kosher salt
1 cup fresh ricotta
3/4 teaspoon crushed red pepper flakes
8 ounces grated mozzarella
1 cup basil leaves, divided

Directions:
1. Place oven racks in upper and lower third of oven.
2. Preheat oven to 450F.
3. Cut off stems and ends of eggplant and zucchini, and cut into 1/2-inch disks.
4. Spray two rimmed baking sheets with cooking spray, and arrange eggplant and then zucchini on sheets in a single layer (leave 1/3 of one sheet empty.)
5. On the empty 1/3, arrange tomatoes and garlic cloves.
6. Drizzle 1 tablespoon oil over tomatoes and garlic and hand toss to evenly coat.
7. Coat both sides of eggplant and zucchini with 4 tablespoons oil. (It’s easier to do with a brush.)
8. Season all vegetables with salt.
9. Place eggplant sheet on lower rack and the tomato sheet on the upper rack, and roast 20-25 minutes.
10. Take sheets out of the oven, flip over the eggplant and zucchini; adding any zucchini from the tomato sheet to the eggplant sheet. (The vegetables should have shrunk making enough space.)
11. Return the eggplant/ zucchini sheet back to the lower rack and roast 10-15 minutes. (Do not put the tomato/ garlic sheet back in the oven, but let cool.)
12. In a medium sized bowl, combine the ricotta, red pepper flakes and 6 oz. of mozzarella.
13. Drizzle with oil and mix with a fork to combine.
14. Once combined add a dash of salt.
15. Remove the garlic skins and mash the cloves into the ricotta mixture and mix.
16. Spray 2-quart baking dish with cooking spray, and arrange 1/3 zucchini and eggplant slices in a single layer.
17. Scatter 1/3 of the tomatoes over the zucchini/ eggplant and add half of the ricotta mixture over tomatoes.
18. Tear 1/3 of basil leaves and scatter over ricotta.
19. Add another 1/3 of zucchini/ eggplant/ tomatoes/ basil and the rest of the ricotta.
20. Top with remainder of eggplant/ zucchini/ tomatoes.
21. Add 2-ounces of mozzarella and bake 15-20 minutes.
22. Let it rest for 10-minutes, top with remaining basil and drizzle with oil

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese
This Eggplant Zucchini Bake recipe tastes light, and goes great with a slightly chilled, light and dry Sangiovese. The Sangiovese has a nice dry cherry flavor which melds well with this meal. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!